Roasted Vegetables Yogurt Sauce

To make the yogurt sauce. Return baking sheet to oven and roast vegetables rotating sheets and stirring once or twice until tender 35 to 40 minutes.

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I love drizzling this sauce over roasted vegetables.

Roasted vegetables yogurt sauce. What to use this sauce for. Ingredients youll need for Garlic Greek Yogurt Sauce. Heat oven to 240C220C fangas 7.

Spread beets and garlic on baking sheet and tuck 2 thyme springs among vegetables. After potatoes have steamed for 10 minutes remove foil and toss potatoes with oregano and cooking oil. Combine the asparagus sugar snap peas and bell pepper with the salt cumin seeds and olive oil.

Massage into the veg so they are all well coated then put the tin on the. While the vegetables and sausage are roasting combine all sauce ingredients in a small bowl and keep chilled. Enjoy potatoes with a dollop of yogurt sauce.

Salt and pepper right out of the oven. Mix until almost smooth adding more olive oil and lemon juice if needed. Spread on a baking sheet and place in the oven for 5 to 6 minutes.

Garnish with the cilantro blossoms seeds and the sesame seeds. Remove baking sheets from oven and set aside to cool. Combine the whole milk yogurt with salt and sugar.

Milk You can use any type of milk or even water just to make the sauce your desired thickness Champagne or White Wine Vinegar I have tried Apple Cider. Put the vegetables and chopped lemon in a large flameproof roasting tin and drizzle with 1 tbsp oil. Return to oven and roast for another 10 to 12 minutes until golden and crispy on the outside.

When the roast is getting some light browning and the potatoes are easily pierced with a thin knife serve it forth. Plate the carrots and spoon 2-3 tablespoons of the yogurt sauce on top serving the rest on the side. Remove and let the vegetables rest for a few minutes.

Preheat oven to 450F.

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